Vegetable Frittata

Naomi Minahan

2 Tablespoons vegetable oil of choice	½ cup chopped summer squash
½ cup chopped onion	2 cloves garlic minced
½ cup chopped broccoli	1 cup sliced mushrooms
½ cup chopped cauliflower	a dash of each: crushed red pepper, oregano, basil, and garlic granules
10 eggs	½ cup grated Parmesan cheese (optional)
salt and pepper to taste

1.  In a 10 inch cast iron pan, saute onion with the vegetable oil on medium heat until lightly caramelized. Add other vegetables and the garlic sauté another 2 to 3 minutes. Turn heat down to medium low and add the spices and cook 1 minute.

2.  Whisk the eggs together. Beat in the cheese with a couple tablespoons of water. Season with salt and pepper.

3.  Turn the broiler on. Pour the egg mixture into the cast iron pan with the vegetables. Cover with a lid and cook until frittata is set, about 10 to 15 minutes. The top of the frittata will still be a little runny. Remove lid and finish cooking in the broiler until top is lightly brown. Cut into pie shape and serve.